Watermelon and Tomato Gazpacho – a slightly different type of Gazpacho
Watermelon and Tomato Gazpacho is a variation of classic Spanish Gazpacho. It has got all the advantages you can think of:
- quick to make,
- no need to cook,
- full of nutrients, vitamins and micro-elements,
- low in calories,
- surprisingly filling,
- delicious ,
- impossible to spoil.
The Tomato preparation
To skin the tomatoes easily dip them for 1-2 minutes in a small pot of boiling hot water (no need to boil them in it. Get them out, rinse shortly with cold water and take the skin off with your fingers. The amounts below serve 4 people.
To make Gazpacho
Use a large blender cup or a large pot and a hand blender and add the following ingredients:
- Sweet 3-4 medium-sized tomatoes, skinned and roughly chopped, 2 handfuls of watermelon, roughly chopped, (there should be roughly the same amount of tomatoes and watermelon but it is up to you to decide what to add more of), 2 tablespoons of olive oil,
- Pungent 1 large onion, peeled and quartered, 3-4 garlic cloves, a pinch of freshly ground black pepper, a pinch of cayenne (optional),
- Salty a generous pinch of sea salt,
- Sour 2 tablespoons of lemon juice, 1-2 tablespoons of balsamic vinegar,
- Bitter a pinch of turmeric, several fresh thyme laves (optional).
Blend the ingredients briefly and taste for the flavour. If you feel there is a flavour missing, go over the cycle again adding a little bit of each spice until you get to the one that is missing and blend gazpacho again. Add 3-4 ice cubes or put into the fridge for 1 hour to chill the soup, or if you prefer, serve immediately.
Serve with feta and watermelon crumbs, garnished with basil leaves and red currants (optional). Watermelon and Tomato Gazpacho goes perfectly just on its own or with Gourgeres French Cheese Puffs.
For other cold soup ideas see gazpacho with mozzarella.
